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Black Sesame Mochi Muffins

These chewy, nutty muffins blend the earthy flavor of black sesame with the unique texture of mochi. Made with glutinous rice flour, coconut milk, sugar, eggs, and black sesame paste, they bake up with a crisp exterior and soft, chewy interior. Perfect as a gluten-free treat or a twist on classic muffins.
Print Recipe
Servings: 12

Ingredients

  • 2 cups mochiko sweet rice flour
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 1 tsp baking powder
  • ¼ tsp salt
  • 2 eggs room temperature
  • 1 13.5 oz can coconut milk
  • 4 tbsp unsalted butter melted
  • ½ cup black sesame paste
  • 1 tsp vanilla extract

Instructions

  • Preheat oven to 350°F (175°C). Lightly grease a muffin tin with oil spray.
  • In a large bowl, whisk together mochiko, granulated sugar, brown sugar, baking powder, and salt until well combined.
  • In a separate bowl, whisk together the eggs, coconut milk, melted butter, black sesame paste, and vanilla extract until smooth.
  • Pour the wet ingredients into the dry ingredients. Whisk until fully combined and smooth.
  • Divide the batter evenly into the prepared muffin tin.
  • Bake for 30–40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Allow muffins to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.